Sponge Pudding Recipe

One-half cup flour, dissolved in a little more than one pint milk. Set

into a pan of water and boil until thick. Stir into this mixture while

warm one teaspoonful butter. Separate whites and yolks of six eggs and

add the yolks, well beaten, one-half cup granulated sugar, then beat

well again. Beat white to stiff froth and stir all into the thickened

milk, whites last. Bake one hour in pudding pan placed in hot water.

Serve with cream, lightly whipped and flavored with vanilla.

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